Place all ingredients in 12 c. pot. Fill the pot half full with water, and put on a low fire. In a large frying pan, make a very dark roux of: 2 cups corn oil 2 cups flourWhen very dark, add: 3 12oz cans tomato paste, or 6 6 oz cansCook very slowly until oil starts coming up again. Now add: 20 Tablespoons chili powderStir and cook, making a thick paste, being careful not to burn. Add the roux mixture to the meat pot. Simmer, stirring often, for at least 1 1/2 hours, or longer. Allow to sit until grease rises, and skim. Reheat to serve.